Cantaloupe And Avocado Salad with Hearts of Palm

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Cantaloupe And Avocado Salad with Hearts of Palm

 

Salad:

1 Cantaloupe, seeded, peeled and cut into chunks

2 medium Avocados, peeled, and cut into chunks

1 14 oz. can Diced hearts of palm

2 tablespoons Lemon juice

1/2 cup Slivered, toasted almonds

2 tablespoons Melted butter

1 head Any type loose-leaf lettuce

 

Dressing:

6 tablespoons Lemon juice

1/2 teaspoon White pepper

6 tablespoons Lime juice

1/2 teaspoon Ground ginger

 

Combine cantaloupe, avocado and hearts of palm in a

bowl. Sprinkle with lemon juice, and refrigerate for

one hour.

Place ingredients for dressing in a bowl, and whisk

together. To toast almonds, drizzle with two

tablespoons melted butter, and bake at 325 degrees for

15 minutes.

Tear lettuce into large, bite-size pieces, and line

serving bowl. Spoon fruit into center.

Pour dressing over fruit, and sprinkle with almonds.

 

 

 

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